Is Your Guest Your Top Priority?

Is Your Guest Your Top Priority?

Most restaurant managers would say their guests are their top priority. Unfortunately, though, how their restaurant service training programs support this service goal isn't always spot on. There are so many details associated with running a restaurant that it’s easy...

What’s Your Profit Margin?

What’s Your Profit Margin?

If you asked your employees what they thought the average profit on the dollar is in the restaurant business, how do you think they’d reply? Typically, restaurant employees are under the impression that owners and operators are rolling in the dough, and that’s not...

Turn Risk Taking into Risk Breaking

Turn Risk Taking into Risk Breaking

Why take the chance your restaurant marketing plan will fail? By creating a plan that integrates all your marketing efforts and sets your entire operation toward a common goal, you won’t be taking any chances. You’ll give your operation a set track to run on by...

Great Marketing Can Kill a Bad Business

Great Marketing Can Kill a Bad Business

Far too many companies spend millions of dollars marketing an inferior product and average service. But if you promote a dud, guess what? More people will know it’s a dud. Great marketing (“We’re committed to excellence!”) can kill a bad business! (“Sorry, not my...

The Price is Right (Or Is It?)

The Price is Right (Or Is It?)

To ensure your staff can sell items that will have outstanding value in guests’ minds, you have to examine your menu pricing. As a restaurant operator, your aim is to run your operation the most profitable way possible. It’s this objective that determines your...

Telephone Skills: Do Your Employees Have Them?

Telephone Skills: Do Your Employees Have Them?

It seems simple enough. The phone rings. The phone is answered. Story over. Except… your employees' telephone skills may say more about your operation than your menu (or, at least, that’s the perspective of the customer on the phone). Too often, when we’re flying...

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